EMERIL'S KICKED-UP TARTAR SAUCE

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Emeril's Kicked-Up Tartar Sauce image

Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup finely chopped cornichons, dill pickles, or dill pickle relish, drained
2 tablespoons minced shallots
2 tablespoons minced scallions, green parts only
1 tablespoon finely chopped nonpareil capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Creole mustard or other spicy whole-grain mustard
1/2 teaspoon Louisiana hot sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon dried tarragon, crushed

Steps:

  • Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.

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